Cookstr.com

Aloo Gobi

Updated February 23, 2016

Cookbook

Feast

Published by Hyperion

This image courtesy of Joseph DeLeo

I have spent more time than is reasonable wondering whether this recipe should actually be called aloo gobi or just cauliflower and potato curry. My hesitation is because I went so freeform here that I didn’t know how much resemblance this would end up having to the original. Whatever, it’s quite a sprightly version and I don’t, on reflection, feel I should be apologizing for it. You do need the potatoes, relatively waxy ones, to be ready cooked, so get on with that a day before if it helps. It wouldn’t hurt to give the cauliflower florets 2 minutes in the boiling potato water too, but as a general rule, I just reheat the potatoes and make sure the florets are small enough to cook in the allotted time.

Serves10

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Recipe Coursemain course

Dietary Considerationegg-free, vegetarian

Mealdinner

Moodadventurous

Taste and Texturehot & spicy

Type of Dishvegetable

Ingredients

  • 1 1/4 pounds potatoes, peeled, cooked, cooled and cut into 1 1/2 inch dice to make 3 cups
  • 4 scallions
  • 1 large head cauliflower
  • 4 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon ground ginger
  • Juice of ½ lemon
  • 1 teaspoon salt
  • Freshly ground black pepper

Instructions

Cook the potatoes whole and leave them to get cold, and then dice them into 3–4cm cubes when you come to cook the aloo gobi.

Slice the scallions into ¼ inch rings. Cut or break the cauliflower into small florets, about 1½ inches across the top of the floret.

Heat the oil in a large pan and cook the cumin and mustard seeds until they begin to pop. Add the scallions and cauliflower florets and cook over a medium to high heat until the cauliflower is scorched in places. Add ½ cup water, cover the pan either with a saucepan lid or aluminum foil and cook for 10 minutes, turning down the heat if there’s too much fizz and splutter going on inside the pan.

Take off the lid, and add the other spices, along with the lemon juice, diced cooked potatoes, salt and a little pepper. Turn the pan and stir carefully to mix everything well and let it cook together for another 5–7 minutes or until the cauliflower is tender and the potatoes are heated through.

Season to taste and decant to a warmed dish.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

For a spicier version you can add a green chilly to the oil along with the mustard and cumin. Also, if you lightly saute the cauliflower in a little mustard oil before cooking with the potato, it really kicks it to another level.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password